eating indie in indy

Posts tagged “crepes

Gallery Pastry Shop 1101 E. 54th Street G

This shop is a little tricky to find. The address is on 54th. but you can’t see it from the street. It is behind a building. You turn into an entryway and drive to the back of a small business area. Turn right and at the end is the neatest little joint you can imagine.

At the far end you can see what appears to be a Chess set on the ground. That is exactly what it is.

A little whimsy is always appreciated.

Each piece is about 2 feet high and seem to be a lightweight plastic. I say light weight because as we were leaving I saw two little kids moving them off the “board”.

I met my friend Joey, 2 of her teen daughters and her husband Jason today for brunch. The seating is nicely spaced but the acoustics and the loud music made it difficult to talk.

They offer a week day menu and a Brunch menu for Saturday and Sunday.

https://www.gallerypastryshop.com/

Once you are seated you receive small printed sheets with all the menu items listed. You check what you want, add you name and pass it to the server. It sounds pretty efficient but the service was rather choppy. Not bad just not smooth. I ordered 2 crepes, one sweet and one savory. My sweet crepe came out first. Lemon curd folded in and topped with whipped cream.

This was delicious. A tender crepe and a light curd with the proper amount of tartness. Possibly the best I have had.

My savory crepe was chorizo sausage from Smoking Goose, a “mushroom mix” and mozzarella cheese. It was a big hit as well. It held a good amount of meat and the chorizo wasn’t spicy at all. It balance well with the sweet tartness of the lemon curd.

 

I know this is an atrocious picture. I felt hurried for some reason. Each diner in our party had 4 plates and servers were in and out bringing the plates out at different times. I am glad we had a big round table.

This shot is only marginally better, which is a shame. As good as the crepes were this plate was the show stopper. It consisted of a split croissant with a piece of bruleed Trillium Cheese nestled in it. It was placed on a smear of honey with a fresh berry compote next to it.

Trillium cheese is a triple cream cheese similar to Brie and Camembert. This particular cheese comes from a local creamery. Tulip Tree in Zionsville. If you enjoy a warm and gooey cheese you would love this dish. The rind is sugared then torched making a sweet crust. Slice the crust off and put on a piece of the buttery croissant and enjoy the first bite. As you continue eating you get tastes of the cheese, the sweet honey and the slight tartness of the berries. Our table had 4 of them so it wasn’t just me that enjoyed it.

https://www.tuliptreecreamery.com/about-us/

I will be back. Joey and her girls got a dozen Macarons to go, but I was too full. Also on Wednesday they sell them for a buck. Normally they are $2.50. So I will be there at 10 AM this Wednesday.


Cropichon et Bidibule 735 Mass. Ave.

Now isn’t that one hell of a name. From what I understand it is a meaningless set of words. The owners are from France and they use this as a term of endearment for their children. I think that’s sweet. Like an American calling a loved one snookums or pookie. As you can imagine it offers French food. It has been open for a few months, but I never could get Pat to go with me. As he said: “I do not want to eat at a place where I can’t pronounce the name.” So here I am, all by myself.

I am not overly familiar with French cooking. My experience consists of being taught French techniques and sauces in Culinary school and a few minor adventures in Quebec. I enjoy their love for food, and their influence has been felt throughout a great portion of the world. It just is not my first love.

I have heard a bit about the food here and it has generally been greeted with acclaim. The not too nice remarks have been directed at the interior design. I guess folks thought it should be like a quaint little bistro with small tables and an out-door seating area where you could lounge drinking wine and eating bread and butter. What they have is a small place with limited seating. When you walk in you see a hostess area directly in front of you.

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On your right as you enter  is a baby Grand piano with a bedazzled model of the Eiffel Tower, bedecked with silk roses serving as the candelabra.

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They have a nice menu, featuring crepes, charcuterie and galletes as well as sandwich type dishes. The galette that they offer is a Breton Gallete. A thin square buckwheat pancake filled with different savory components. The basic default dish is a Galette Complete. The pancake with cured ham and cheese and an egg. Their version features Gruyère cheese. Normally I would go there but they also have a Gallete Saucisse. Galette with sausage. Their version featured mirepoix with potatoes and a spicy mustard sauce.

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The sausage was cut into discs and placed off to the side with a mixed green salad on the opposite corner. The dish was an excellent composition. The crisp pancake filled with a wonderful array of carrot, onion, celery and potato excellently prepared. The veggies had just the right amount of tooth. And when you wanted to alter the taste grab a piece of sausage or a fork full of the salad. The salad was your typical field greens with a small addition of radicchio, to add attitude. The whole salad was dressed in a slight oil and vinegar dressing. It was transparent enough to let the greens shine and the vinegar had enough sweetness to play off the excellent horseradish and mustard sauce.

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I must say that this was an excellent dish. It was a classic and was done classically well. Also it was only $11. Now that is a bargain. Of course as I ate I became more desirous of some wine to help accentuate my lunch and decided that I needed a glass of Muscadet, for $12. But it was a great choice to go with the gallette. I think the reason I found it to be so darn good is normally I pay 12 bucks for 2 bottles of wine. I may have to review that. Oh one thing they may want to consider is the salting of the dish. I more I ate the more salt I tasted. It was as if they salted in layers and it all kind of fell to the middle. Also I must apologize for my pictures. Sometimes they look pretty good;other times, like now, no.

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